Nutmeg Free Orange-Pistachio Peach Oat Crisp
Juicy summer peaches meet bright citrus and crunchy pistachios in a fruit crisp that feels genuinely special without requiring much effort. The filling gets layered with honey, fresh orange zest, a splash of orange juice, warm cinnamon, and a hint of ginger — flavors that complement ripe peaches beautifully without any overpowering spice. Many classic crisp recipes lean on nutmeg as a default warming note, but this one skips it entirely and doesn't miss a beat, letting the fruit and citrus do the heavy lifting. The topping is a satisfying mix of rolled oats, chopped pistachios, and almond flour bound together with honey and melted coconut oil, baking up into a deep golden, clumpy crunch that shatters perfectly with every spoonful. Arrowroot starch in the filling helps the peach juices thicken into a glossy, jammy sauce that holds together beautifully once it rests. It's the kind of dessert that makes the whole kitchen smell incredible and looks impressive enough to bring to a dinner party — even though it comes together with one bowl and a baking dish.
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Learn more →Ingredients
6 servings
For the filling
- 2 lbs fresh peaches (about 5–6 medium), pitted and sliced ½-inch thick
- 2 tbsp honey
- 1 tsp orange zest
- 1 tbsp fresh orange juice
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tbsp arrowroot starch
For the topping
- 1 ½ cups old-fashioned rolled oats
- ½ cup raw pistachios, roughly chopped
- ¼ cup almond flour
- 3 tbsp honey
- 3 tbsp coconut oil, melted
- 1 tsp orange zest
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the sliced peaches, 2 tbsp honey, 1 tsp orange zest, orange juice, 1/2 tsp cinnamon, ground ginger, and arrowroot starch. Toss until the peaches are evenly coated, then spread them in an even layer in the prepared baking dish.
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